Monday Night Curry

Last night I did a Thai curry where I braised chicken leg quarters (skinned and browned) in a sauce made from green curry paste, shallots, coconut milk, keffir lime leaves, and lemon grass. Just before serving I added some sugar and fresh lime juice. We garnished with cilantro and ate this with rice.

Fantastic.

The wine was an Alsatian Riesling (Domaine Blanck, 2004) that was a bit too grapefruity for my riesling tastes but quite nice when considered on its own.